Mixed Greens with Toasted Coconut, Chili, Lime Zest, and Asian Meatballs
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 2 to 4
Ingredients:
For the Greens:
500 Grs/ 1 lb Mange- tout (snow peas)
200 Grs/ 7 oz of Peas
30 Grs/ 1 oz of Desiccated coconut
1 Teaspoon of Garlic Flakes (You can also use 1 clove of fresh garlic)
Zest of 1 Lime
Half a red chile
2 Tablespoons of Coconut Oil
Half a Teaspoon of Salt
Toast the coconut in a pan until golden.
Peel all the zest off the lime and chop it very thinly.
Chop the chili as thin as possible.
Put the oil, chili & garlic in a hot wok.
Add the mange-tout, stir fry for 5 minutes.
Add the peas and coconut and lime.
Cook for 5 extra minutes.
Once cooked,leave in the Wok until ready to serve.
For the Meatballs:
500 Grs/1 lb of Chicken Minced ( Makes about 12 meatballs)
2 Cloves of Garlic
Half a red chili chopped thinly
1 Teaspoon of Salt
Half a teaspoon of Rainbow Pepper (Pink, White & Black Peppercorns)
Juice of 1 Lime
In a bowl, mix all the ingredients together.
Let it sit while prepping the stir fry.
Once the stir fry is done, shape 12 meatballs.
Cook in a hot pan without oil until the outside is golden and crispy and the inside is cooked (it takes about 2 mins on each side).
From no75.net